Okay so this is not a throw-it-together lunch. This Italian ciabatta sandwich is what you make when you've been staring into the fridge for ten minutes and decided that today deserves something a little extra special.
Pesto butter goes on the ciabatta first and it toasts into the bread, then ham, spicy salami and pancetta all under Monterey Jack that you melt right on top. The slaw goes on cold, at the very last second, and biting through that cold crunch into hot melted cheese will have you audibly appreciating the contrast the whole way through.
If this is your kind of lunch, my grilled cheese burrito and grinder pasta salad are the two I make most when I want something loaded.
Jump to:
Ingredient Notes
- Ciabatta. You want a bread with a proper crust that won't collapse under this much filling. Sourdough or a baguette work. Anything soft turns to mush the second the slaw goes on.
- The three meats. Ham for salt, spicy salami for heat, pancetta for fat. Two instead of three is fine, but keep something spicy in there or it flattens out.
- Monterey Jack. Melts better than almost anything and doesn't fight the pesto. Provolone is the more classic Italian pick and havarti melts just as well.
- Pesto butter. Softened butter, pesto and parsley mixed together, and it's what makes the bread taste like more than toast. Don't swap it for plain butter, it's the best thing on here.
- The slaw. Cabbage tossed in Caesar dressing, going on cold and last. Arugula works if you'd rather have something lighter, but you lose the crunch.
See recipe card for remaining ingredients & quantities.
Instructions
Add butter parsley mixture & toast!
Add salamis, cheese & toast again!
Add veggies...
Serve & enjoy!
Hot Italian Ciabatta Sandwich
Ingredients
Equipment
Method
- Prepare the Ciabatta: Slice the ciabatta loaf in half horizontally to create your sandwich base.
- Pesto Butter Spread: Generously spread the pesto butter on the cut sides of the ciabatta. Place the halves in the air fryer or oven, and broil until they reach a perfectly golden, crisp texture.
- Layer the Ingredients: Begin assembling the sandwich by layering your choice of deli meats, followed by fresh tomato slices. Lightly sprinkle a pinch of kosher salt over the tomatoes to enhance the flavors.
- Melt the Cheese: Place slices of Monterey Jack cheese on top and return the sandwich to the air fryer or oven until the cheese melts into a luscious layer.
- Add Finishing Touches: Crack some fresh black pepper over the melted cheese for a subtle kick. Drizzle the balsamic over top.
- Coleslaw Perfection: Finally, add a generous amount of your coleslaw mixture on top, then close the sandwich.
- Enjoy your delicious, gourmet creation!
Nutrition
Notes
- Best eaten straight away, but if you're making it ahead, keep the slaw in its own container and wrap the sandwich tightly and it'll hold in the fridge for up to 2 days.
- Warm it back up in the air fryer at 350°F for 4 to 6 minutes or in the oven for 8 to 10, then add the slaw once it's out.
Tried this recipe?
Let us know how it was!
Frequently Asked Questions for Hot Italian Ciabatta Sandwich with Pesto Butter
Do I have to use an air fryer?
No. The oven broiler does the same job, it just takes a couple of minutes longer. You want the bread golden, not dark.
Can I make the pesto butter ahead?
Yes, and it's worth doing. Mix it up and keep it in the fridge for a week, then let it soften before you spread it.
Can I make this for a crowd?
Yes, and it's easier than it sounds. Build it on a whole ciabatta loaf, toast the two halves, layer everything on and cut it into portions once the slaw's on.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Leave a Reply